This low carb lemon coconut cake has the best texture of any low carb cake I have made yet. The desiccated coconut ensures it holds together without the slightly ‘odd’ texture sometimes coconut flour gives to a cake.
Low Carb Lemon Coconut Cake
The lemon zest and juice really balance the coconut well. As for the lemon, cream cheese and yogurt icing, divine.
When my cake came out the ring tin (which as you know, I love using for cakes to speed up the cooking time and to ensure the outside isn’t dry or the centre isn’t cooked) was a little ‘rustic’ looking to say the least. The icing covered it all up, and made it look beautiful.
The icing that was left over, my boys fought over, so it must have been good. Line the tin with baking paper to ensure it lifts out easily.
This low carb lemon coconut cake has no added sugar, wheat free and gluten free.
Low Carb Lemon Coconut Cake
Google's favourite low carb lemon coconut cake is best made in a ring tin then the cake cooks evenly and beautifully. You may also pour the mixture into muffin tins too.
Ingredients
Low Carb Lemon Coconut Cake
- 100 g almond meal/flour
- 100 g desiccated/shredded coconut
- 2 tsp baking powder
- 2 tbsp granulated sweetener of choice or more, to your taste
- 1 tsp psyllium husk
- 55 g butter melted
- 3 eggs - medium
- 2 lemons zest and juice
Lemon Cream Cheese and Yoghurt Icing
- 100 g cream cheese softened
- 125 ml natural yoghurt unsweetened
- 2 tbsp lemon zest
- 1 tbs granulated sweetener of choice or more, to your taste
Instructions
Low Carb Lemon Cake
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Mix ground almonds, coconut, baking powder, sweetener and psyllium husk together.
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Add the melted butter into the centre and mix gently.
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Add the eggs, mix.
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Add the lemon juice and zest. Mix, then pour into a greased and lined ring tin.
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Bake at 180C/350F for 25-30 minutes.
Lemon Cream Cheese and Yogurt Icing
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Mix the softened cream cheese with the natural yogurt.
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Add the sweetener and lemon zest. Mix and carefully ice the cake or serve on the side.
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Tabinda says
Hi, I made this cake yesterday for my wedding anniversary and I liked it. My question is the calories mentioned are for one slice or the whole cake? Me and hubby just had two tiny slices and now all left over is in fridge, so i was thinking should I eat more or not since I am on a low calorie diet these days. Thank you
Libby www.ditchthecarbs.com says
How awesome to hear you made this for your wedding anniversary, what a lovely way to celebrate. Yes, all my nutrition panels are per serving, or in this case, per slice. So enjoy 🙂
Cara says
Hi will this work with psyllium husk powder I picked up the wrong packet at store and ice already opened it 😣
Libby www.ditchthecarbs.com says
Just check the psyllium powder does not have any additives in it. Some psyllium powder is used as a laxative so may have flavours and sugar. The only difference is between psyllium husk and powder, is how finely ground they are.
Mezz says
Just made this in a muffin tin, worked great. It made 6 muffins. Guesstimated the amounts as i didn’t have any measuring devices and turned out nice and moist. Didn’t even add the sweetener and it tastes great with the cream cheese frosting! YUM!!
Henrik Thomas-Poulsen says
Can you make the icing without the yoghurt ??
Libby www.ditchthecarbs.com says
How about my cream cheese frosting? I absolutely love that one.
Gila says
could I substitute coconut oil instead of butter in this recipe and others also?
Libby www.ditchthecarbs.com says
You may swap coconut oil in place of butter but you will lose that creamy buttery flavour. That’s OK, simply add a little more flavouring (depending on the recipe you are making) and a pinch of salt. With all baking, taste before ranking and experiment with flavours and sweeteners for the perfect result.
Lucille Lampier says
I recently made this cake as a birthday cake for my husband. It was very good although he thought it was a bit dry. Is there any thing I could do to ensure it is less dry such as adding oil?
Libby www.ditchthecarbs.com says
I wonder if your oven cooked it quicker than mine? Maybe next time try to reduce the cooking time, but still ensuring it is cooked throughout. Also different brands of coconut can be drier than one another. If you think the mixture is too dry, add a little extra melted butter or lemon juice. Yum 🙂
Deborah says
I made this and mine was also very dry
Don’t know how to line a bundt tin, do just sprayed with coconut oil, and whole cake stuck, arrrgh
Alice says
Hiya,
I’m thinking about making this for Christmas Day. Just wondering how long it lasts for (could I make it Christmas Eve & would it still taste just as good the next day)?
Thanks in advance 🙂
Alice
Libby www.ditchthecarbs.com says
I like to make all low-carb baking as fresh;ly as possible, as there is no sugar to help preserve it and we use extra eggs compared to regular wheat baking to help them rise and give structure. I would make this recipe a day ahead, then keep somewhere cool to store until the big day. That would ensure a lovely cake and still be fresh for any leftovers. Merry Christmas.
Susan says
These are absolutely scrumptious!! Made them as cupcakes, replacing the icing with lemon drizzle made with half a lemon’s juice and a tsp of Truvia. Could not tell at all that these are sugar-free! Thank you!!
Laura M Sharp says
Wondering if mix gently” means with a mixer, or by hand???
Ewa says
Hi Libby. Should I use almond meal or almond flour ?
Libby www.ditchthecarbs.com says
You can use either. I personally use almond meal as it is so much cheaper here.
Michelle says
This cake is DEVINE! And I’ve made so many cakes on coconut flour, with that ‘special not quite right texture’. I was looking for something that isn’t all almond flour either. Perfect combination! Well done!!!
Libby www.ditchthecarbs.com says
Hey thanks Michelle. 🙂 What a super review to leave.
Tamara says
how long do you leave the cake in the fridge to set? It didn’t explain it in the instructions. Sorry I am new to baking healthy
Libby www.ditchthecarbs.com says
Are you thinking of the cheesecake perhaps? This one needs to be baked.
HaileyB says
Made this cake last night to bring to work for my birthday! I was skeptical about it looking at the batter consistency, but it came out beautifully! Everyone enjoyed it and were most surprised it was “sugar free”. I used your chocolate ganache as a more luxurious topping!
Lauren says
Hi Libby, can this be made without the psyllium husk? Wanted to try this out for Easter but no one locally seems to carry!
Thanks:)
Libby www.ditchthecarbs.com says
Yes you can, it just makes a better crumb texture and the cake holds well together. You can omit it but it may fall apart a little. Although if you are serving it with the frosting, just call it a deconstructed cake 😉
Tara says
Can’t wait to make this! I don’t have the same pan though…. Do you think it would work in a bundt pan? Or I could try a loaf like another person did… ❤thanks!
Libby www.ditchthecarbs.com says
Yea a bundt tin would work. I have made it in a regular tin, I just have found however it works brilliantly in a cake tin without a solid centre (like a ring or bundt tin). It is a heavier cake than most and has trouble baking in the centre without burning around the edges first which is why I use a ring tin (or bundt).
Tiffany @ That's Low Carb?! says
Does this have to be made in a ring pan or could you use a regular cake pan?
Libby www.ditchthecarbs.com says
I make it in a ring pan as it is quite dense, so the ring pan ensures it cooks evenly. Any time I have had to cook it in a regular cake tin, it was difficult to get the centre cooked without the outside drying out so I cook it in two smaller cake tins so the cake mixture/batter is not so high and cooks evenly.
Tiffany @ That's Low Carb?! says
Ok, thank you! Trying it today and looking forward to it!
Anne says
Hi Libby, could you use limes instead of lemon? I have just been given a heap and need to find something to do with them. Thanks.
Libby www.ditchthecarbs.com says
Ooh yes, I like the idea of that combo. You may need to adjust the sweetener to your taste and how bitter the limes are. Enjoy 🙂
Anne says
Thanks Libby.
Melanie says
Omg..the best low carb cake by far….. thank you.
lfox82 says
Hi, Could this be divided into cupcakes? Just reduce the cooking time? Thanks 🙂
Libby www.ditchthecarbs.com says
Yes absolutely. I would cook them for about 15 minutes.
Naomi says
YES! Definitely. I did it this week: using my regular-sized muffin tray, it made nine cupcakes and they needed 18 mins in my oven. I had no yoghurt and not much cream cheese so experimented with the icing. I creamed either 50 or 100g of softened butter (can’t remember which!) and 140g softened cream cheese together, then added juice and zest of two lemons, a handful of shredded coconut and 1/4 cup powdered Stevia.
I’ve made this cake a few times in different tins. Two people told me (without hearing each other) that this was the best version yet. One said they’d be impressed if they had bought the cupcake in a cafe, and the other thought I could sell them 🙂
Thank you SO much Libby for this recipe – it’s so easy and so versatile – one of my go-to recipes. It always works, only uses what I normally have on hand, doesn’t require any special equipment, and all my wheat-and-sugar eating friends love it too.
Libby www.ditchthecarbs.com says
Thank you, thank you, thank you for this wonderful review. And what lucky friends you have, that you bake for them.
Maureen says
I made this cake yesterday and oh my goodness…..It was truly lovely. Moist and dense and sooo yummy! I made up a different frosting as I was away from home and didn’t have all of the ingredients. Whipped up some butter with Xylitol that I had made into a powder in my Thermomix then I beat in some cream cheese. Totally stunning! Thank you. Better than a normal high carb cake! 😊
Libby www.ditchthecarbs.com says
What a lovely review, thank you.
Nicole says
WOW!!! After only ever having done low carb baking using Atkins recipes, which use expensive and not so nice ingredients like protein powders instead of flour, I was resigned to the fact that low carb baking meant dry, hard brick cakes and muffins that just aren’t as good as the real thing. I WAS WRONG! I can’t believe how much the look, feel and texture of this cake is just like a regular cake, how moist it is and of course how nice it tastes! I love you Libby! Will definitely be hitting up many more of your baking recipes, thank you!
Libby www.ditchthecarbs.com says
YAY, I love this comment. Atkins is so over processed and has been incredibly detrimental to how low carb is perceived. I like to base all my recipes on low carb whole foods and make them as simple as possible, my tagline is “Real Food, Real Easy”. I’m so glad you like the cake, try my flourless berry sponge and my carrot cake too.
Nicole says
With these recipes where net carbs are not listed do we subtract the fibre from the carbohydrates to get the right count?
Libby www.ditchthecarbs.com says
All my recipes are total carbs, so yes, just deduct the fibre for net values.
MissusGrinch says
Hello Libby,
Thank you for sharing the recipe. Do you think it could be baked in the microwave, using something like Libbey Ring Pan Glass Baking Dish (available on Amazon)? Approx. how long would it take in an 1100W microwave? Thanks!
Libby www.ditchthecarbs.com says
I’m thinking it would be able to be cooked in a microwave. I would estimate it would about 5 minutes, although every microwave varies considerably how they cook so check it and add a further minute until the centre is cooked. I’d love you to come back and report how it goes.
plasterer bristol says
This sounds really delicious and something new to try. Thank you for sharing this.
Simon
Deana Maksimovic-Vidanovic says
I don’t know what I’m doing wrong. It must be the ingredients. I made the cake, it turned out rock hard and dry even though I drizzled it with “sugar” syrup like one of the comments suggested. The dough didn’t rise. Maybe it’s the ingredients we have here in Germany? Low carb is not a popular option, ingredients like psyllium can only be ordered online. I was really looking forward to this after all the rave reviews, but it was a huge let down. And I don’t even know what I did wrong. 🙁
Vicki says
We loved this! I am not a baker 🙂 and had no idea what I was doing so made it exactly as the recipe said. It was perfect! A beautiful lemon flavour throughout, and the cake itself was deliciously soft and moist. I found a very, very narrow slice (maybe half a serve) more than enough for me, just to get a taste of something sweet after a meal when I’m not actually hungry anymore. There are only two of us in my household so it took a few days to get through and was still delicious days later, though not quite as moist obviously. A keeper for us. Thank you so much.
Melanie says
I make this all the time. Also tried it as hot cross buns/muffins at Easter time. Did as suggested – replaced lemon with an extra egg, added spices & 90% dark chocolate chips – HEAVEN! 😍
Stella G. Bacon (@kniferocker) says
I just made this. Instead of the icing, I made a “sugar syrup” (1part xylitol, 1part water and 2 parts lemon juice) and poured it over the cake as soon as it came out of the oven. It was amazing! Thanks for the recipe!
Libby www.ditchthecarbs.com says
What a superb idea Stella, like a lemon drizzle cake. Wonderful and thanks for sharing your tips.
Debbie says
I can’t find desiccated coconut, can I just use unsweetened shredded coconut? What’s the difference?
Libby www.ditchthecarbs.com says
Yes they are pretty much the same thing, different countries call them by different names. Take a look at this page for what I use.
avalonh says
Hi, This cakes looks amazing and I cant wait to try it! I just had a question about granulated stevia. Has this been mixed with something else and not as sweet as pure stevia? Or is this a specific brand? I have Stevia powder at home, but the sweetness of it is 1/4 teaspoon is equivalent to 1 cup of sugar, so 2 tablespoons, would be very very very sweet. Any help would be much appreciated. Thanks
Libby www.ditchthecarbs.com says
I use a blend of stevia/erythritol which measure spoon for spoon instead of sugar. Take a look at this page to see what I use. Add stevia or sweetener according to your taste and sweet tooth which may be completely different to mine or this who have been sugar free for some time.
avalonh says
Thank you, that was very helpful 🙂
Tanaya says
You are amazing. I switched to Lchf a little while ago n felt like a wee treat……who needs carbs!! This cake is fantastic, you rock! xx
Libby www.ditchthecarbs.com says
Ha ha, I often tell my children I rock, they never believe me 😉 Thanks Tanaya.
Maria says
Thank you for the wonderful recipe. I had no yoghurt so I substituted with unsalted butter for the frosting and it was awesome! Would the nutrition in fat, protein and carbs change?
Libby www.ditchthecarbs.com says
Yes, the nutrition given is for a slice with yoghurt icing so by replacing the yoghurt with butter, the fat will increase and carbs and protein will decrease slightly.
Sabine says
Damn woman, this is good! I used a loaf pan, because that’s what I had on hand, and it ended up with some leftover icing. What a shame, hehehehe, it had to be eaten right away. Hubby and I tried the cake slightly warm (it wouldn’t fit into the storage box, so we made it fit). Oh so tasty. Thanks for posting!
Mandy says
I made this yesterday – it was really simple and a great treat after our meal! Loved the frosting most of all – so creamy!
Char says
Made it without the psyllium husk. it was really good. Thanks for posting.
aki says
This cake was really good. Thank you! I used 1tsp stevia powder plus 1tbs Xylitol for the cake part, that was enough sweet for us. I used 1tsp honey to the icing.
Natalie says
Sounds delicious – do you think this would freeze well? Either as loaf slices or cupcakes? (to try and stop me from eating it all in a couple of days!)
Libby www.ditchthecarbs.com says
Yes I am sure it would freeze well. I would cut it into slices and wrap each piece in baking paper then put it in an airtight container. You can defrost 1 slice at a time. Cupcakes would work also.
Janet says
Does the cake mix suppose to thick and crumb
Libby www.ditchthecarbs.com says
Yes, it looks exactly like a regular cake (see pic). It slices really well and you can even make cupcakes with this mixture too.
Debra says
made this today made in a loaf tin and it is so nice will be making this again
Libby www.ditchthecarbs.com says
Debra a loaf tin is a fabulous idea. I guess you could also turn it into a lemon drizzle loaf. Dissolve some stevia in some lemon juice to taste then drizzle it over whilst still warm. 🙂
Shane Marsh says
Hi, I can’t access the site you linked to, the English version of the Swedish low carb healthy fat site. Has it changed its name? Anyone?
Libby www.ditchthecarbs.com says
I’ve just checked the link and it worked. Here it is again. Their site may have been down as mine odes occasionally due to traffic surges.
artiste5710 says
Hi Libby,
I am trying to make the lemon cake for my friend for my friend for her birthday but can’t eat dairy… what could I substitute the cream cheese with please? And would it matter if I didnt put any form of sweetner in it?
It triggers me to want sweet stuff.
Libby www.ditchthecarbs.com says
You don’t even have to ice it if you don’t want, or you could make some icing with coconut cream and lemon zest. That would actually be beautiful. As for sweetener, it is so personal depending on how long you have been sugar free for which is why I always say in my recipes “to taste” because what one person would find too sweet as their taste buds change, another would find not sweet enough. There is no need for sweetener if you can cope without it. Good luck.
Scooze says
Could egg be substituted for the psyllium husk?
Libby www.ditchthecarbs.com says
Possibly, I have never tried this. Some people have made it without the psyllium husk and it turned out fine. I just use it to help the cake hold together a bit better.
Sean says
Is ground almonds and almond flour the same thing?
Libby www.ditchthecarbs.com says
Almond flour is a finer texture and generally has the almond skin removed, ground almonds aren’t as fine and will contain the skins. I tend to use ground almonds because it is easier to find and cheaper.
melissa says
I would love to make this for my daughter to take as a treat to school…but they are a nut free school…is there anything I can substitute for the ground almonds?
Libby www.ditchthecarbs.com says
It would be a totally different cake as it contains quite a large proportion of ground almonds. How about trying my wheat free boysenberry cake instead? No nuts 🙂
Jo says
How many servings or your calories and carbs based on ?
Libby www.ditchthecarbs.com says
It states serves 12, but could easily be cut into smaller slices.
Sean says
Hi, thanks for the great recipe idea. do you think this would be okay splitting the cake between two 12.5cm tins?
Libby www.ditchthecarbs.com says
I’m sure that would be fine, just reduce the cooking time.
renomom says
Do you have conversions for regular cake pans? I don’t own a tube pan.
Libby www.ditchthecarbs.com says
If you don’t have a ring tin, any tin or loaf tin will do. It will just take a bit of judgement from you as it is cooking to see when it is ready. Makes sure it springs back when pushed gently with your forefinger or a fork comes out clean with no wet cake mixture on it.
Rachael Bament says
Looking for inspiration about what to use instead of butter. My son is intolerant to dairy. I don’t want to use some of the non dairy spreads. Is there a good one that is the best of a bad bunch?
Libby www.ditchthecarbs.com says
How about avocado, coconut oil when the weather is cold enough for it to be solid, or mayonaise? And any nut butters if he is not allergic to them. 🙂
hautecJenn says
Made this tonight and it was fantastic. I evn think I accidentally doubled the baking powder and you’d never know it. Delightful.
Kamini says
Hi, if i use Xylitol instead of stevia, is it the same quantity?
thank you
Libby www.ditchthecarbs.com says
Sorry I don’t know. I have never used xylitol.
Ned says
I made this with xylitol (Annie’s Natural Sweet) in exactly the same quantities and it was delicious!
Lynn says
I have just made this for my family and it is delicious! Thank you for your wonderful recipes.
Tee says
This cake is a massive hit with my family- they absolutely loved it so I must have made it correctly!! My nearly 9yr old son has asked for this cake to be made for his birthday this year…yay! A brand new bday cake recipe!!! Thank you so much!! p.s – love the choc cupcakes too – yummo!!
Libby www.ditchthecarbs.com says
Yay!!! Thanks for the great feedback. I’m so glad you have found a new favourite.
Andie says
Hi There, Can I use Coconut Flour instead of Desiccated Coconut?
Thanks 🙂
Libby www.ditchthecarbs.com says
No. Coconut flour is totally different to desiccated coconut. Coconut flour is the by-product of making coconut cream and milk. It is dehydrated and most of the fat has been removed.
Allison James Gismondi says
I still dont know which psyllium husk to use? I have both the whole and the powder and which one did you use? They are both used in low carb baking and make a difference in the results of the texture
Libby www.ditchthecarbs.com says
I use the psyllium husk, take a look at the image of the brand I use on the page “Food Labels”. I hope you can find something similar.
ania says
one question… should I use whole psyllium husk or powder? The cake looks yummy and I can’t wait to make it… Low Carb Virgin 😉
Libby www.ditchthecarbs.com says
I use psyllium husk. It gives the cake a great texture and makes it hold together really well.
Karen says
What difference would it make to omit the psyllium?
Libby www.ditchthecarbs.com says
Yes I would think so. The psyllium swells and holds the mixture together, similar to gluten in flour. Psyllium gives a lovely texture and adds fibre.
Sheree says
Hi Libby, is there anything I can use instead of psyllium husks if I don’t have any?
Libby www.ditchthecarbs.com says
You could probably omit the psyllium husk, it would just affect the texture and possibly not hold together like a traditional cake 🙂
Sheree says
Thanks Libbly. I managed to get some psyllium husk and the cake is in the oven baking right now 🙂
Libby www.ditchthecarbs.com says
Brilliant. Hope it turned out well.
Sheree says
It went extremely well. I put a pic up on my Instagram page – @lowcarblifenz. Will most definitely be making it again 🙂
Alessandra Zecchini says
Sounds yummy!! Great entry for Sweet New Zealand! I also entered a no-carb dessert, although I don’t look at the carbs really… it just happens to be … unless pistachio are carbs! 🙂
Ciao
Alessandra
Libby www.ditchthecarbs.com says
Hi Alessandra, It looks beautiful. There are carbs in the honey and dried strawberries, but great as an occasional treat. Libby 🙂
Vanessa Moodley says
I made this…. Wow…. Such indulgence…thank you for sharing! LCHF is huge in South Africa.
Libby www.ditchthecarbs.com says
Ah thanks so much for the compliment. This has now become my go-to cake and pudding. Last night I just poured thickened coconut cream from the fridge over it.
I have heard that LCHF is huge in South Africa. I feel like we are on the verge of it here in New Zealand. I’d love it if you can share my site with fellow LCHF friends.
Libby.
Amanda @ MoveLoveEat says
Thanks for submitting this to Sweet NZ this month, I’ll try to post a nice healthy recipe for you next month too 🙂
Nicola @ Eat Well NZ says
Yum looks so good. Trying this out in the weekend. I LOVE lemon cake so this will be a yummy healthier version 🙂
Libby www.ditchthecarbs.com says
Thanks Nicola. I hope you enjoy it x
angelb38 says
Love the recipe. Going to give it a try this weekend!!! Love the recipe template you are using, is this custom made or a specific plugin? If it’s a plugin, would you kindly share which one it is?
Libby www.ditchthecarbs.com says
Hi there. It’s the Easy Recipe plugin. I’m about to set up a resources page with all the website building tools I use.
angela says
Thank you so much. Really appreciate your feedback!
Libby www.ditchthecarbs.com says
My pleasure 🙂
Lifeblooming says
Argh – looks too too delicious. This is totally to my taste. Lovin the lemon n coconut.
Jamie says
Trying to figure out how to convert the grams into cups and keep getting different answers online. Can you help?
Libby www.ditchthecarbs.com says
Great question. I use standard cup which is 240ml (some state it is 237ml), 1/2 cup is 120ml, tablespoon (tbs) is 15ml, teaspoon (tsp) is 5ml. I really must write a conversion page, as temperatures, volumes, weights and even names of vegetables vary around the world.
Libby www.ditchthecarbs.com says
I have now added a new page with Cooking Conversion Charts to show measurements of cups, ml, fl.oz, tbs, tsp, temperatures and even cooking ingredients.